Sauce Pizza and Wine 5110

Inspector's notes

Observed either black organic matter, separated or missing caulking along the hand wash sink and faucet in the men's bathroom, pasta/pizza handwash sink and the sprayer wall in the dish area. Discussed with PIC to utilize high moisture caulking as fixed equipment shall be sealed to create a smooth and cleanable surface to prevent buildup and contamination. Also observed missing separated high temperature caulking on the ventilation system fixed parts. Discussed the high temperature caulking is designed to prevent grease buildup drippage. Clean area and replace prior to next inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed black encrusted buildup on the pizza screens. Also observed dried food debris buildup on the wall of the prep area. Discussed with PIC Nonfood-contact surfaces shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Nonfood-contact surfaces and pizza screens shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed faucet loose and unanchored at the hand washing station by the pasta and pizza station. Discussed with PIC all plumbing and fixtures shall be maintained in good repair. Also observed metered faucet in restroom runs for 2 seconds and turns off. All metered faucets shall run for 15 seconds for proper hand washing. Discussed to fix/replace/repair prior to next inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed on salad prep table top (left side cookline) with ambient temperature to be at 53*F on the top and bottom measured with a min/max thermometer. Per person in charge (PIC) a container of feta cheese and parmesan cheese had just been placed in the unit a few minutes prior to inspection and all other items were placed in the unit the previous evening. Feta and Parmesan were placed into a different unit. All other TCS items such as cut grape tomatoes, scratch made Ceaser dressing, gorgonzola dressing, salami, pepperoni, kalamata olives, cooked pepper, cooked zucchini, blue cheese, goat cheese, shredded chicken, diced chicken, smoked mozzarella, cooked veggie medley, mozzarella cheese, cooked quinoa, spring mix, Romain lettuce, chopped kale, and cannoli filling were at 48*F to 50*F measured with a probing thermometer. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or below. Corrective Action: Corrected at time of inspection. 2nd Consecutive Violation

Inspector's notes

Observed on salad prep tabletop (left side cookline) with ambient temperature to be at 53*F on the top and bottom measured with a min/max thermometer. Observed facility was utilizing an uncalibrated thermometer in unit set to 40*F to monitor unit. Assisted PIC with calibrating thermometer at time of inspection. Discussed with PIC cold holding equipment must have the capacity to maintain TCS foods at 41°F or below. Must repair cold holding equipment such that it maintains TCS foods at 41°F or below. Corrective Action: Correct prior to reinspection 8-31-26 2nd Consecutive Violation

Inspector's notes

Observed either black organic matter, separated or missing caulking along the hand wash sink and faucet in the men's bathroom, pasta/pizza handwash sink and the sprayer wall in the dish area. Discussed with PIC to utilize high moisture caulking as fixed equipment shall be sealed to create a smooth and cleanable surface to prevent buildup and contamination. Also observed missing separated high temperature caulking on the ventilation system fixed parts. Discussed the high temperature caulking is designed to prevent grease buildup drippage. Clean area and replace prior to next inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed black encrusted buildup on the pizza screens. Also observed dried food debris buildup on the wall of the prep area. Discussed with PIC Nonfood-contact surfaces shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Nonfood-contact surfaces and pizza screens shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed faucet loose and unanchored at the hand washing station by the pasta and pizza station. Discussed with PIC all plumbing and fixtures shall be maintained in good repair. Also observed metered faucet in restroom runs for 2 seconds and turns off. All metered faucets shall run for 15 seconds for proper hand washing. Discussed to fix/replace/repair prior to next inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed on salad prep table top (left side) with ambient temperature to be at 46*F measured with a min/max thermometer. TCS items such as cut grape tomatoes, scratch made Ceaser dressing, gorgonzola dressing, mozzarella cheese and lunch meats are at temperatures of 44*F to 46*F measured with a probing thermometer. Per person in charge (PIC) the items were in the unit less than 4 hours. Discussed with PIC to relocated to other refrigeration to rapidly cool.

Inspector's notes

Observed in walk-in with containers of farro grain and quinoa date marked for dates 3/25 to 4/1. Discussed with PIC RTE/TCS foods requiring date marking must be date marked within 24 hours and sold or discarded after 7 days (including the day it was made as day 1). All RTE/TCS foods past 7 days of preparation were discarded by PIC at the time of inspection. Corrective Action: Corrected at time of inspection. 2nd Consecutive Violation

Inspector's notes

Observed on salad prep table top (left side) with ambient temperature to be at 46*F measured with a min/max thermometer. Cold holding equipment must have the capacity to maintain TCS foods at 41°F or below. Must repair cold holding equipment such that it maintains TCS foods at 41°F or below. Corrective Action: Correct prior to re-inspection 4/22/26 3-501.15 (A) - Priority Foundation: Cooling Methods. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4617/AMC-Toolbox---Cooling. Addl Notes: Observed 3 deep cooling containers of pizza sauce. Per PIC the product is made with room temperature products made less than 4 hours prior to inspection. Discussed with PIC TCS foods must be cooled in: uncovered/loosely covered, shallow containers less than 4 inches deep, in equipment designed to rapidly cool, by using an ice bath, by using ice as an ingredient, or another effective means. All TCS foods being cooled in deep containers were transferred to shallow containers to allow for rapid cooling. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cooked quinoa and roasted veggies (cauliflower, broccoli, & brussel sprouts) with prepped dates of 9/17 & 9/13 at time of inspection. All ready-to-eat (RTE)/time and temperature-controlled foods for safety (TCS) foods past 7 days of preparation were discarded by PIC at the time of inspection. RTE/TCS foods requiring date marking must be date marked within 24 hours and sold or discarded after 7 days (including the day it was made as day 1). Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed establishment made dressings containing dairy (Caesar & poppyseed), cut tomatoes, and tomato & mozzarella mixture in the prep table with temperatures between 48 to 52*F at time of inspection. Per PIC, tomato and mozzarella mixture were in the prep table longer than 4 hours and discarded at time of inspection. All other items were placed in the prep table less than 3 hours prior to inspection and were moved to alternative cooler to rapid cool at time of inspection. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or below. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed containers with lids on of cooked pasta with temperatures between 49 to 53*F in the walk-in cooler at time of inspection. Per PIC, past was cooked 5 hours prior to inspection. All TCS foods cooling were uncovered to allow for rapid cooling. TCS foods must be cooled in: uncovered/loosely covered, shallow containers less than 4 inches deep, in equipment designed to rapidly cool, by using an ice bath, by using ice as an ingredient, or another effective means. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed chemical dishwasher in kitchen, which had been used to clean dishes today with a chlorine concentration of 0 ppm chlorine at the time of inspection. Person in charge (PIC) primed dishwasher and ran the machine additional times; chlorine was too low (0 to 25ppm) & inconsistent from any of the runs. Establishment instructed not to use dish washer until it has a measure chlorine concentration of 50-100 ppm and to make sure to sanitize dishes that were ran through the dish machine prior. Establishment agreed to use 3-compartment sink in meantime. Repeat violation: 2nd Consecutive. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed no certified food protection manager onsite at time of inspection. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed cook chewing gum and blowing bubbles while on the cook line at time of inspection. Person in charge (PIC) will retrain on proper eating, drinking, and tobacco use. To ensure food safety, prevent physical contamination and the transmission of disease; employee eating, drinking, beverage storage, and using tobacco must be done in an approved area. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed chemical dishwasher in kitchen, which had been used to clean dishes today with a chlorine concentration of 0 ppm chlorine at the time of inspection. Person in charge (PIC) primed dishwasher, and ran the machine additional times; no chlorine was observed from any of the runs. Establishment instructed not to use dish washer until it has a measure chlorine concentration of 50-100 ppm and to make sure to sanitize dishes that were ran through the dish machine prior. Establishment agreed to use 3-compartment sink in meantime. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed green chilis, portioned turkey, cut tomatoes, pesto, and cooked pasta with temperatures between 46 to 47*F in drawer cooling unit in between hot holding and salad prep table at time of inspection. Observed ambient temperature of drawer unit at 51*F at time of inspection. Per person in charge (PIC) all items were placed in drawer unit less than 2 hours prior to inspection. All TCS foods improperly cold held were relocated to alternative functioning refrigeration unit to rapidly cool to 41°F at time of inspection. Establishment has multiple working prep tables, freezers, and a walk-in at time of inspection. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Corrective Action: Corrected at time of inspection.

Priority Foundation-6-301.12, Pf: Hand Drying Provision. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4573/AMC-Toolbox---Handwashing. - Observed no paper towels at the handwashing sink near the prep station. Discussed with person in charge (PIC) that paper towels must be always available at handwashing sink. PIC restocked single-use paper towels. Discussed importance of providing hand drying provision to ensure proper hand washing with the PIC. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-4-501.114, P: Manual and Mechanical Warewashing Equipment, Chemical Sanitization- Temperature, pH, Concentration and Hardness. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4574/AMC-Toolbox---Food-Contact-Surfaces. - Observed chemical dishwasher in kitchen, which had been used to clean dishes today with a chlorine concentration of 0 ppm chlorine at the time of inspection. Person in charge (PIC) primed dishwasher, and ran the machine additional times; no chlorine was observed from any of the runs. Establishment instructed not to use dish washer until it has a measure chlorine concentration of 50-100 ppm and to make sure to sanitize dishes that were ran through the dish machine prior. Establishment agreed to use 3-compartment sink in meantime. Correct By: Corrected At Time Of Inspection

Repeat Violation Priority Foundation-3-501.15 (A), Pf: Cooling Methods. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4617/AMC-Toolbox---Cooling. - Observed cooked pasta in stacked, in deep containers and with lids on and with temperatures between 49 to 52*F. Per person in charge (PIC), cooked pasta was made less than 4 hours prior to the start of inspection. PIC removed lids, reorganized containers onto bakers rack to allow for adequate air flow at time of inspection. Discussed with PIC about not stacking containers, keeping lids off, utilizing ice baths/wands, and about filling pans more than 4 inches in a container when cooling items. Ensure TCS food is cooled to 70*F or below in no more than two hours, and then to 41*F or below in no more than four more hours. Repeat violation. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

Priority Foundation-3-501.15 (A), Pf: Cooling Methods. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4617/AMC-Toolbox---Cooling. - Observed cooked pasta in stacked, in deep containers and with lids on and with temperatures between 51 to 56*F. Per person in charge (PIC), cooked pasta was made less than 2 hours prior to the start of inspection. PIC removed lids, reorganized containers onto bakers rack to allow for adequate air flow at time of inspection. Discussed with PIC about not stacking containers, keeping lids off, utilizing ice baths/wands, and about filling pans more than 4 inches in a container when cooling items. Ensure TCS food is cooled to 70*F or below in no more than two hours, and then to 41*F or below in no more than four more hours. Correct By: Corrected At Time Of Inspection